South African-inspired spot Kudu Grill (part of the same fam as Kudu and Smokey Kudu) is all about open-fire cooking on the braai grill and now the classic Sunday roast is getting the SA BBQ treatment. There’s only one roast on the menu but boy is it a good’un, with beef rump cooked over the fire to a perfect medium rare, alongside grilled carrots and broccoli, crispy fingerling potatoes, fondant shallot, an almost souffle-like sweetcorn cake (in place of a Yorkshire pud – it is a South African restaurant after all) and a rich smoked thyme jus. The roast is obvs the main event but you may as well go full hog – or should that be full cow? – by getting the Kalahari spiced biltong and the superb harissa beef tartare topped with crispy shallots to start, and the less beefy but no less tasty burnt cream ganache with malt ice cream & coffee to finish.